Deliciously golden Sour Cream Cake made from scratch. This simple tea cake is so easy to make and produces a super fluffy cake. Topped with a thick sour cream frosting, it’s soft, light and delish! It’s the best way to use up leftover sour cream.
Best ever Sour Cream Cake 💕
Introducing my all-time favourite Sour Cream Cake with a soft and tender crumb. This simple one-layer cake is topped with a luscious sour cream buttercream.
It’s quick, easy and oh-so-tasty!
I’ve been on a classic cake bender recently. Have you noticed? I think it all started with my Apple Cake – that has since become a popular reader fave.
Then there was my Coffee Cake and my Cinnamon Tea Cake. And last week I shared my Butter Cake recipe. I simply can’t get enough of quick and easy cakes that can be served for almost any occasion.
And now you and I can obsess over this sweet and simple Sour Cream Cake.
How to make Sour Cream Cake
If you follow me on Instagram, you’ll know it took me 5 tries to get this cake just right. I tried with different amounts and types of sugar, fats, raising agents, sour cream, milk and baking times. I soon landed on the perfect combination that results in a soft and tender Sour Cream Cake.
- This cake is very quick and easy to make. You don’t even need an electric mixer – just a bowl and spoon.
- Start by adding flour, baking powder and sugar into a large mixing bowl. We use caster sugar for this recipe – if you don’t have access to it, you can swap it 1:1 for granulated sugar.
- In a separate bowl, add oil, vanilla and egg. Whisk briefly using a fork just to break up the egg yolk.
- Add to dry ingredients, along with the sour cream. I recommend using a full fat sour cream for this recipe. You can also sub this for full fat Greek yogurt – but use sour cream if you can.
- Stir to combine all ingredients. Cake batter will be super thick as pictured below – this is ok!
- Transfer cake batter to a cake pan lined with baking or parchment paper. Bake for around 35 minutes or until a skewer inserted in the middle comes out clean.
- Leave to cool for 15 minutes or so before gently lifting out and placing on a wire rack to cool completely.
How to make Sour Cream Frosting
- This is a simple buttercream that’s made using sour cream instead of milk. It’s thick and creamy and the perfect pairing to the soft and fluffy cake.
- Start with room temperature butter. Beat using an electric mixer until smooth and creamy. Then add vanilla and icing sugar.
- Make sure you sift your icing sugar or your frosting will have little lumps in it.
- Start to mix on a low speed until frosting starts to come together. Then add sour cream. Continue to mix on a low speed just until frosting is smooth and creamy.
- Spread over the top of your cooled cake. Cut into big slices and enjoy!
How do I store Sour Cream Cake?
Since there’s fresh sour cream in the frosting, you can store this cake in the fridge. However, I tried to avoid keeping my cakes in the fridge as it can dry them out. So my preference is to store the cake in an airtight container at room temperature and only making the frosting when I’m ready to serve it.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Sour Cream Cake
Soft vanilla Sour Cream Cake made from scratch.
Ingredients
Sour cream cake
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1/4 teaspoon salt
- 120 ml (1/2 cup) vegetable oil
- 2 teaspoons vanilla extract
- 1 large egg
- 240 ml (1 cup) full fat sour cream
Sour cream frosting
- 115 grams (1/2 cup or 1 stick) butter, room temperature
- 1 teaspoon vanilla extract
- 375 grams (3 cups) icing sugar or powdered sugar, sifted
- 60 ml (1/4 cup) full fat sour cream
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- In a large mixing bowl, add flour, baking powder, sugar and salt. In a separate bowl, add oil, vanilla and egg. Beat briefly with fork just to break up the egg yolk.
- Add to dry ingredients along with the sour cream and stir to combine. The cake batter will be very thick (see photo below) – this is ok.
- Transfer cake batter to your cake pan and gently smooth the top. Bake cake for approximately 35-40 minutes or until a skewer inserted in the middle comes out clean.
- Leave cake to cool slightly before carefully removing from cake pan and leaving on a wire rack to cool completely.
- To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes or until smooth and creamy. Add vanilla and sugar and beat slowly until it starts to come together. Add sour cream and continue to beat until smooth.
- Cover top of cake with sour cream frosting and serve.
Jean says
I have just made this cake and I think it is the best I’ve ever made, so quick and easy to make and delicious.
Jessica Holmes says
Wow that’s wonderful to hear Jean!
Amber Cook says
Hi there, I’d like to make this in advance for a birthday. Could I make the cake and store tightly wrapped in the fridge for 2 days? Thanks!
Jessica Holmes says
Hi Amber, so excited you are going to try this cake! Most cakes tend to dry out in the fridge. I would wrap it tightly in plastic wrap and store it in an airtight container at room temperature and just frost when ready to serve. Or pop it in the freezer once it’s completely cooled. Then just bring it back to room temperature to serve. Enjoy!
Amy Martin says
OH MY GOODNESS. This cake is so easy to whip together and it is amazing. It is so moist and fluffy, and as other commenters mentioned, you could use it as a base for many things by adding lemon, berries, chocolate, etc. and by changing up the frosting flavor. I followed the recipe exactly, except that I did add a bit of almond extract because I’m a fan. 🙂
Thanks for this recipe!
Jessica Holmes says
Yay! I love hearing how much you enjoyed this cake Amy! Thank you so much for sharing!
Sharon Fisher says
This cake was light and delicious.I unfortunately ate 3 pieces the first night.
Jessica Holmes says
I have the same problem Sharon 😉 So glad you loved it!
Jeannie says
Delicious! This recipe is perfect. I followed the directions exactly and the result was amazing. I don’t know why anyone would alter this cake recipe besides dietary restrictions. This cake is my new go-to! Perfection!!
Jessica Holmes says
Love love love hearing that Jeannie!
Sarah says
Love this light sweet cake – I added lemon zest and blueberries to it, yummy – thanks!
Jessica Holmes says
So glad you enjoyed it Sarah! I love doing this one with lemon and blueberries too!
Tee Bee says
Made this cake several times, absolutely Devine, always a hit with the girls over coffee and even hubby will request it .. Thank you for perfecting this recipe 👌
Jessica Holmes says
I’m so glad you love it!
Mike Wolf says
The grocery store delivered 4 large containers of sour cream by mistake and so I sought out something to make with it. So glad I found this recipe! This cake was so easy to make, and it turned out perfectly! Usually my from-scratch cakes turn out tough, but not this one! I brought it to a dinner party and it was a hit. I added 1/2 t of dark rum to the icing, just because I love the flavour. Delicious cake!!
Jessica Holmes says
How wonderful! Love that Mike!
Luna says
Delicious. I was a bit concerned about flavor being bland so I used half oil and half melted unsalted butter, 3 drops of almond extract, 2 tsps of strong bourbon and the vanilla. I topped it off with the small batch of the icing. It turned out really good.
I took off one star because I didn’t make it exactly as written.
Jessica Holmes says
Sounds lovely Luna. Glad you enjoyed it!
Angela says
Can you use butter instead of oil?
Jessica Holmes says
You can always try Angela! Butter lends a lovely flavour to cakes but can make them dense, whereas oil keeps them light and moist. You would need to change the method and ‘cream’ or mix well together the butter and sugar, or you could opt for melted butter. Let us know how you go if you do try it!
Deb says
Hi, was wondering if you create mini cakes (mini loaf pan) instead of normal cake size?
Thank you
Jessica Holmes says
Absolutely!
AJ Rapier says
Love your cakes and other sweeties!
Jessica Holmes says
Thank you!
Cassie says
Absolutely the best cake ever. I was forever searching for that perfect “cake” texture. This is it! I did have to substitute the oil for crisco but I can’t wait to try it again using oil. The frosting is to die for. So creamy and delicious! We refrigerated the leftover portion and felt like it was just as wonderful as the night before. Satisfy any serious cake craving with this gem!
Jessica Holmes says
Yay! Love that Cassie. So glad you enjoyed this one.
Roe says
This is my go to cake. It’s seriously the best
Jessica Holmes says
So glad you love it!
Lindsey says
I made this cake for a late-night dessert, and it turned out to be such a simple easy, and delicious recipe. Will definitely make it again.
Jessica Holmes says
Love hearing that Lindsey!